Issues In Human Biology Syllabuscomenius.susqu.edu/biol/312/microbeerbreadcheesesyllabus.pdf · DATE TOPIC / CLASS ASSIGNMENT Unit 1: The Microbiology of Beer Week 1 Introduction

Biology 560 - Interdisciplinary Explorations In BiologyFall, 2011

The Microbiology of Beer, Bread and Cheese

Dr. Tammy Tobin

COURSE OBJECTIVES

"God made yeast, as well as dough, and he loves fermentation just as dearly as he lovesvegetation."

~Ralph Waldo Emerson

The goal of this course is to introduce you to the fundamental concepts and techniques offermentation through a variety of disciplines. Gaining a complete understanding of themicrobiology of beer, bread and cheese requires that you investigate not only their basic biologicaland chemical components, but also the amazing metabolic processes performed by the microbesthat produce them. We will also explore the incredible ways in which fermentation has shaped (andbeen shaped by) human history, politics and religion. Ultimately, I hope that this course will helpyou savor the results of fermentation even more than you already do.

Prerequisites: Must have completed BIOL 101 or 102 AND have 2nd year standing or permissionof instructor. 2 SH. 2 lecture hours. CC: Interdisciplinary

Spring 2011 Class at Penn Cheese Corporation

Issues In Human Biology Syllabus http://comenius.susqu.edu/BIOL/312/beerbreadcheesehome.html

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STUDENT LEARNING GOALS:

After taking this course, students will be able to:

1. Demonstrate knowledge of the basic concepts and vocabularies central to:

a) The biology, chemistry and history of fermentation;b) The scientific basis for the techniques and tools employed in theproduction of beer, bread and cheese;c) The roles that different microbial species play in the production of beer,bread and cheese.

2. Use multiple disciplines, including biology, chemistry, religion, history, poiticalscience, nutrition, and ecology and to explore and analyze the basics of fermentationscience, as detailed above, and to explore the ways in which fermenation has shaped,and continues to shape human society.

3. Articulate an understanding of the ways in which these disciplines can be broughttogether not only to supplement and reinforce each other, but also to highlight thecomplexities and ambiguities inherent to explaining issues central to the science andhistory of fermentation.

4. Perform biological and chemical tests to assay the results of microbialfermentations.

COURSE RULES

EVALUATION:

The final grade will be a composite of your performance in 3 Unit Exams (25% each),two fermentation worksheets (5% each), and one final fermentation essay (15%).


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Your final grades will be based on the scale below:

A 94-100%A- 90-93B+ 87-89B 84-86B- 80-83C+ 77-79C 74-76C- 70-73D+ 67-69D 64-66D- 60-63F All those numbers below 60

ATTENDANCE:

Attendance is required at all scheduled exams and lab sessions. You will receive a zerofor all work performed during a class that you fail to attend. If you know in advancethat you have a direct conflict with an upcoming class activity, please come speak withme about the nature of the conflict so that we can determine if a make-up assignment ispossible. Note that this will not always be the case - particularly for laboratoryexperiments. In general, and unless something completely unforseen has happened (anatural disaster, etc.), you will only be allowed to arrange a make-up assignment for amissed class activity in advance of that activity. Please note that travel to and fromvacation activities will NOT qualify for a make-up activity, so plan accordingly.

ELECTRONIC COMMUNICATION DEVICES:

Unless you have cleared it with me before class, all electronic communication devicesmust be off and in a closed container during the entire class. No texting is allowed forany reason. If any cell phone rings during class, I will answer it. Repeat offenders(more than one such offense) will be asked to leave class along with their cell phonesuntil they can figure out where the off button is.

SPECIAL NEEDS:

If you have a documented learning disability, I am happy to set up any appropriatearrangements for testing, classes, etc. Simply provide me with a letter from the Centerfor Disability Services, and let me know what I can do to make the class work for you.

TEXTBOOK:

None Required. Readings will be Located in the Class Blackboard Site under"Assignments".


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OFFICE:

234F New Science BuildingPhone: 4067Office hours Monday 2-3, Tuesday 1-2, Friday 1-3, Thursdays by appointment only.My door is usually open if I am in.

COURSE COMPONENTS

EXAMS:

Your final comprehension of the science concepts introduced in this class will beassessed during three unit exams, as indicated in the 'Schedule of Events' below. Theseexams will generally consist of two parts. The first part will contain 5-7 short answerquestions that will be intended to assess your basic comprehension of unit concepts.You will be graded on all but one of the questions in this part, and you may choosewhich question to drop. The second part of the exam will contain one question that willevaluate your ability to synthesize and apply course concepts. All students will berequired to complete part 2 in its entirety. The unit exams will be closed-book,individual efforts. If you are caught cheating on an exam you will receive a zero forthat exam, and a letter will be sent to the Dean of Students.

FERMENTATION WORKSHEETS:

Throughout the semester, you will be required to fill out short worksheets regardingyour laboratory results. These worksheets may be team efforts.

FINAL FERMENTATION ESSAY:

Each student will write a final fermentation essay that will be due on the last day ofclass. The essay must describe the production of one type of fermented product that wehave not specifically covered in class this semester (For example, you chould notchoose Swiss Cheese, but could choose another type of cheese that we have notstudied). In addition to clearly describing the microbial species and biochemicalreactions involved in producing that product, the essay must also include informationregarding the historical, religios, or social significance of the fermented product. Moredetails will be provided in a separate handout.


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The Microbiology of Beer, Bread and CheeseSchedule of Events - Fall 2011

DATE TOPIC / CLASS ASSIGNMENTUnit 1: The Microbiology of Beer

Week 1

Introduction to The Microbiology of Beer, Bread and Cheese

Syllabus Overview, Class Ground Rules

Introduction to Fermentation

Week 1 Handout: Introduction to Fermentation; Printer-FriendlyVersion of the Syllabus

Week 2Beer Chemistry

Week 2 Handout

Week 3Beer Chemistry

Tour of Selin's Grove Brewing Company

Week 4

The Microbiology of Beer Through the Ages

Reading #1: Fermentation Theory and Practice: the Beginnings ofPure Yeast Cultivation and English Brewing, 1883-1913. Sent viaBlackboard email.

Reading #2: Fermentation Technology 3,000 Years Ago- TheArchaeology of Ancient Egyptian Beer

Week 4 Handout: Microbiology of Beer Through the Ages

Week 5 Exam One


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Week 6

Exploring Fermentation Lab #1: Brewing Beer

Handout: Brewing Beer

**Brewing session location TBA**

Week 7

The Microbiology of Bread

Handout

Read:

The sourdough microflora: biodiversity and metabolicinteractions

Flavour in sourdough breads: a review

Lactobacillus sanfrancisco a key sourdough lactic acidbacterium: a review

Week 8

Fall Break

Making Sourdough Starter Cultures

Handout: Making Sourdough Starter

Week 9

The Chemistry of Beer

Handout #1: The Chemistry of Beer

Fermentation Worksheet #1

Week 10

Exploring Fermentation Lab: Microbiology and Chemistry of Sourdough Starters

Handout: The Chemistry of Sourdough Starters

Fermentation Worksheet #2

Week 11 Exploring Fermentation Lab: Baking Bread


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Week 12 Exam Two

Week 13

The Basic Microbiology of Cheese: Bacteria and Curd Formation

First Read: Cheese (Class Handout)

Then Read: Recent Advances in Cheese Microbiology

Handout

Thanksgiving Break!

Week 14

Beyond Bacteria: Mold and Ageing

Read: Biochemistry of Cheese Ripening

Handout

Artisinal Cheese Production

Field Trip to Penn Cheese - 12:30 pm "Sharp" (hehehe)

Directions from Susquehanna to Penn Cheese

Penn Cheese Website

Week 15

Final Explorations in Fermentation

Time and Place TBA

Final Fermentation Essay Due

Final ExamPeriod Exam Three

Back to Dr. Tobin's Home Page


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Documents

Issues In Human Biology Syllabuscomenius.susqu.edu/biol/312/microbeerbreadcheesesyllabus.pdf · DATE TOPIC / CLASS ASSIGNMENT Unit 1: The Microbiology of Beer Week 1 Introduction